Hot Honey Lemon Pepper Fried Chicken Wings
Hot Honey Lemon Pepper Fried Chicken Wings
Ingredients
For the Chicken Marinade
- 2 pounds chicken wings, pat dry
- 2 teaspoons garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups buttermilk
For the Hot Honey Lemon Pepper Sauce
- 1 lemon, thinly sliced
- 1/2 teaspoon salt
- 1 tablespoon coarse black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon cayenne pepper
- 1 cup honey
For Frying
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups oil, for deep frying (e.g., vegetable, canola, peanut)
Instructions
- 1
In a large mixing bowl, combine the chicken wings with minced garlic, lemon zest, dried thyme, onion powder, celery salt, paprika, salt, and black pepper. Pour the buttermilk over the chicken and spices. Mix thoroughly with gloved hands until all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min
- 2
While the chicken marinates, prepare the Hot Honey Lemon Pepper Sauce. In a clean jar with a lid, arrange the thin slices of lemon. Add salt, coarse black pepper, red pepper flakes, lemon zest, sliced garlic cloves, and cayenne pepper. Pour the honey over all the ingredients, ensuring they are fully submerged. Stir gently with a spoon to combine. Seal the jar and let it sit at room temperature for at least 30 minutes, or longer for deeper flavor development.
⏱️ 5 min
- 3
When ready to fry, remove the chicken from the refrigerator. In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder to create your seasoned flour.
⏱️ 5 min
- 4
Working in batches, take one marinated chicken wing at a time, allowing excess buttermilk to drip off. Dredge the wing thoroughly in the seasoned flour, ensuring every nook and cranny is covered. Gently shake off any excess flour and place the dredged wing on a wire rack while you prepare the remaining wings.
⏱️ 10 min
- 5
Heat the oil for deep frying in a deep pot or Dutch oven over medium-high heat until it reaches a temperature of 350-375°F. Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully place the floured chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 6-8 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350
- 7
Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 8
Immediately after removing the fried chicken wings from the oil, place them in a large bowl. Pour a generous amount of the prepared hot honey lemon pepper sauce over the wings. Toss gently to coat. You can also add some of the sliced lemon pieces from the sauce to the wings. Drizzle with additional hot honey sauce as desired before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Lemon Pepper Fried Chicken Wings
For the Chicken Marinade
- 2 pounds chicken wings, pat dry
- 2 teaspoons garlic, minced
- 1 tablespoon lemon zest
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 1/2 cups buttermilk
For the Hot Honey Lemon Pepper Sauce
- 1 lemon, thinly sliced
- 1/2 teaspoon salt
- 1 tablespoon coarse black pepper
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon cayenne pepper
- 1 cup honey
For Frying
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 cups oil, for deep frying (e.g., vegetable, canola, peanut)
Instructions
- 1
In a large mixing bowl, combine the chicken wings with minced garlic, lemon zest, dried thyme, onion powder, celery salt, paprika, salt, and black pepper. Pour the buttermilk over the chicken and spices. Mix thoroughly with gloved hands until all chicken pieces are well coated. Cover the bowl and refrigerate to marinate for at least 4 hours, or preferably overnight (up to 12 hours).
⏱️ 10 min - 2
While the chicken marinates, prepare the Hot Honey Lemon Pepper Sauce. In a clean jar with a lid, arrange the thin slices of lemon. Add salt, coarse black pepper, red pepper flakes, lemon zest, sliced garlic cloves, and cayenne pepper. Pour the honey over all the ingredients, ensuring they are fully submerged. Stir gently with a spoon to combine. Seal the jar and let it sit at room temperature for at least 30 minutes, or longer for deeper flavor development.
⏱️ 5 min - 3
When ready to fry, remove the chicken from the refrigerator. In a separate shallow dish or bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder to create your seasoned flour.
⏱️ 5 min - 4
Working in batches, take one marinated chicken wing at a time, allowing excess buttermilk to drip off. Dredge the wing thoroughly in the seasoned flour, ensuring every nook and cranny is covered. Gently shake off any excess flour and place the dredged wing on a wire rack while you prepare the remaining wings.
⏱️ 10 min - 5
Heat the oil for deep frying in a deep pot or Dutch oven over medium-high heat until it reaches a temperature of 350-375°F. Use a thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully place the floured chicken wings into the hot oil, ensuring not to overcrowd the pot. Fry in batches for 6-8 minutes, or until the chicken is golden brown, crispy, and cooked through (internal temperature reaches 165°F).
⏱️ 8 min•🌡️ 350 - 7
Using a slotted spoon or spider, remove the fried chicken from the oil and transfer it to a clean wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 8
Immediately after removing the fried chicken wings from the oil, place them in a large bowl. Pour a generous amount of the prepared hot honey lemon pepper sauce over the wings. Toss gently to coat. You can also add some of the sliced lemon pieces from the sauce to the wings. Drizzle with additional hot honey sauce as desired before serving.
⏱️ 5 min